This Kale Salad with Balsamic, Pine Nuts and Parmesan is our most requested salad over the holidays. It’s a crowd pleaser!
Some things take convincing, even when they are terribly trendy. When my friend Peg first told me about a fabulous raw kale salad, I smiled politely all the while thinking, “yeah, right, have fun with that.”
I mean it’s hard enough to get people to eat their greens, let alone to try something raw that they would normally only eat cooked.
But when my friend Katie brought this kale salad to a dinner party, it was the one dish, among a multitude of fabulous dishes, that I kept going back to. (Oh, I’ll have seconds. Uhm, thirds. Okay I’ve stopped counting, this is good.)
Here’s the deal. Normally if you dress a lettuce salad with a vinaigrette, the dressing breaks down the cellular walls of the lettuce, and within minutes it will become limpy, which is why we typically dress a salad right before serving. In the case of the kale, kale is tougher than lettuce (tougher than spinach too).
When you cook kale, which is what we do usually, the heat from the cooking breaks down the cellular walls, making the kale more tender to eat. In the absence of cooking, you can achieve much the same tenderizing result with a vinaigrette.
By the way, according to Shirley Corriher in CookWise (a brilliant book for anyone interested in the science of cooking),
although vinegar will cause wilting, it’s the oil and the salt that do the most work to wilt a salad.
So in the case of this salad made with raw kale leaves, instead of dressing and serving immediately, we dress the salad and then let it sit for a while, so the dressing can work its magic on the sturdy kale leaves, softening them up so we can more easily eat them.
The following recipe is one that I adapted from the recipe that my friend Katie gave me, which she adapted from a Dan Barber recipe that appeared in Bon Appetit.
The salad includes fresh raw lacinato kale leaves, cut into thin strips, dried sweetened cranberries, toasted pine nuts, freshly grated Parmesan cheese, and a vinegar-rich balsamic vinaigrette, sweetened with a little honey. All together it is a deliciously festive salad, and would make a lovely accompaniment for any meal.
Kale Salad with Balsamic, Pine Nuts, and Parmesan Recipe
- Prep time: 25 minutes
- Yield: Serves 6 to 8
Slightly adapted from a Dan Barber recipe that appeared in Bon Appetit in 2009.
Feel free to sub out the pine nuts with toasted slivered almonds, and the dried sweetened cranberries with golden raisins. We use both interchangeably in this salad.
If you are using regular kale instead of dinosaur kale, you might want to let the salad marinate a bit longer, an hour or two, before serving.
Ingredients
- 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
- 1/3 cup pine nuts (can substitute slivered almonds)
- 1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry
- 1/4 cup balsamic vinegar
- 3 Tbsp olive oil
- 1 Tbsp seasoned rice vinegar
- 1 Tbsp honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese, packed
Method
1 Toast the pine nuts: Heat a small skilled on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan, cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.
Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
2 Prep the kale: Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices.
The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the « cigar » to the other, slicing a 1/4 inch off from the end.
Place the kale slices into a large bowl.
3 Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
4 Dress the kale and toss with nuts and cranberries: A half hour to an hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
5 Right before serving, stir in the grated Parmesan cheese.
Links:
Raw Tuscan Kale Salad – from Heidi of 101 Cookbooks
Kale Salad with Blood Orange and Meyer Lemon – from theKitchn
Kale salad with oranges, almonds, and avocado – from Eat Live Run
